Compound for accelerating fermentation.



wrrnram enonen nnnnnws, or CHICAGO, comrnnr, or CHICAGO, ILLINO trap'srarns PATENT orat on.-

ILLINOIS, ASSIGNOR r ANDREWS MILLING Is, A CORPORATI'QN or ILLINOISCQMPOUND For. AecELnnA'rIne semen-warren.

wearer. Nc lire Wing.

Be it known that I, YVILLIAM- GEORGE AN- nnnws, a' citizen of-the UnitedStates,,residing at Chicago, in the county of Cook and State ofIllinois, have invented new and useful Improvements in Compounds for. Acv cel'erating Fermentatiomof which-the 01 lowing isa f description.

My irivention relatesto a compound for accelerating fermentation and isintended to take the place of malt extract, sugar and a portion making.

making bread 'in quantities in bakeries eipresent time ;malt extract ismixed with the dough to aflord a food for the ull, clear, concise, exacty'east'and to transform; the starch of the i: flour to sugar,-thus'accelerating the ten inentati'on, Commercial malt extractis in' J-theform of 1a thick-syrup, and is thus obmalt extract;

je'ctionable because of the ditfi culty in handling and-'mixin" it/ q 5.Oneo-f1-the'ob ects of my invention is to 'proyide-alcomp'ound whichshall be in the, form of a powidenand therefore can be read.'-ily;handle'd,and which hile having all the advantages of malt extractwill possess certain advantages-thereover and be free from thedisadvantag s incident .to the use of v present inventionconsists of amaterial whlchcontalns starchconverting enzym, combined wlth a material.contain ng soluble nitrogenous and phos- The compound of the phaticbodies inconsiderable quantities, and a starch product in whichs-ubstantially all of the starch granules have been-modifiedorg-ruptured to such an extent as to be more readily acted f upon bymalt diastase than the starch of flour. The last mentioned ma- 2terialacts as a convenient vehicle for the absorption of the otheringredients so that iwhen the three materials are combined and suitablydried a powder-like compound results, and with the latter two materialsalso acts in a capacity to assist'in the ferinentation' when thecompound is used in breadmaking.

Describing more specifically for the purposeof illustration ingredientswhich may be combined to produce my compound, I may-use maza'mjfyeastextract and malt extract, in such proportions as .to form a thickpastewhen mixed. For example-l5,

Specification of Letters Patent. Application filed August 23,1912, seril n 716 v in a vacuum on a rotary of the yeast in commercial bread?- mayuse two parts mazam, extract and one part mal .zam is the name by whiPatent No. 855,599, date known to the trade.

. Substantially F the pr "are mixed lthoroughly and thispaste when toone part east t extract. Ma,- ch the product of d June 4;, 1901, isThese ingredients, in oportions. mentioned, to form athick paste thusform'ed'is dried I I drum-or in pans n thin layers until the moisturecontent is reduced to about ten per cent. The thus dried paste vis thenreduced to -a powdermoreconveniently handled than malt extract. Theproduct is then'ready for the market and maybe put up in any suitable,container or receptacle.

In the use of the compound in breadmaking the compound is mixed with theflour,-water, shortening, yeast, and other ingredients usually used incommercial bread-making. In the dough the starchy material of thecompound having substantially all its granules modified-or ruptured isreadily acted upon by the malt diastase and converted into malt sugarwhich takes the place of the cane sugar ordinarily used.) The ingredientcontaining soluble nitrogenous and phosphatic bodies, that is, the yeastextract, acts as a yeast food. and so accelerates'the action ofthe yeastthat only 'sixty'per cent. to seventy per cent. of the normal amount ofyeast need be used. The starch convertingenzyin, that is, the maltdiastase, performs the function of the malt diastase present in the maltextract 0rdi narily used in commercial -it converts starch into sugar.

Aside from the fact that commercial malt extract is'because of its fluidcondition in tion possesses certain advantages thereover,

edlysuperior to that 0t malt extract.-

'I claim as new and desire to secu ters Patent, .1s-

1. A compound in owderlike form I to consisting of aPatentedJune3,1l9]t3.- 1

like form in which form it may be much 7 baking, that is,

convenientto handle, it is a known fact takes the place of malt extractand in addihas the furtheriadvantage that its keeping quality asregards'diastatic power is mark- 105, Having thus described myinvention, What re'by Let- .material containing SOlLlUle nitrogenous andphosphatic bodies in considerable quanti ties, a starch productdistinguished by having substantially all of the starch granulesmodified or ruptured to such a degree as to be more readily acted uponby malt diastase than the starch of flour, and a material containingstarch-converting enz vln.

2. A compound in the form of a povl'der to be used in bread-making,consisting of a material containing" a high percentage o solublenitrogenous and phosphatic bodies,

a starch product distinguished by having all of the starch granulesmodified or ruptured to such a degree as tobe more readit acted upon bymalt diastase, and a material of high diastatic power.

In witness whereof, 1 have hereunto subscribed in) name in the presenceof two Witnesses. v

WILLIAM GEORGE ANDREWS; \Yitnesses:

CARL S. MINER, J05. P. LANDFIELD

